Salty Greek feta and sweet juicy berries and grapes are a match made in heaven. This crowd-pleasing Greek inspired salad with ouzo flavoured dressing goes perfectly with any grilled meat or as a vegetarian dish with some crusty garlic bread or grilled pita.

200 g Blueberries

100 g Purple grapes

180 g Feta, roughly crumbled

Handful of mint leaves

1 tbsp Olive oil

2 tbsp White Balsamic vinegar

1 tsp Ouzo, optional

Salt & freshly ground black pepper

To make the dressing, whisk together the white balsamic vinegar, olive oil and ouzo, if using, in a screw-top jar. Taste and season with salt and pepper. Secure the lid. Shake to combine.

Place blueberries, purple grapes, and feta on serving plates. Drizzle with dressing and toss gently to combine. Garnish with mint leaves and freshely milled peppers.

A low carb bread, adapted from here and here, that looks and tastes like the real sandwich bread! You will not believe this is gluten/dairy/grain free bread and it has a crispy crust with a soft, tender crumb. The miracle in this low carb bread recipe lies in the use of psyllium powder, and there's no substitute for it. Spread some homemade onion marmalade over and enjoy! Store the rest in your fridge or freezer.

280 g Pepita, finely ground

60g Flaxseed, ground

20 g Chia seeds

100 g Psyllium powder

1 1/2 tsp Baking powder

3/4 tsp Sea salt

230 g Egg whites

85 g White balsamic vinegar

400 ml Boiling water

Preheat oven to 180C/350F. Line an 8x4-inch loaf pan. Place ground pepita, flaxseed, chia, psyllium powder, baking powder and sea salt in a large mixing bowl. Whisk everything until well combined.

In another bowl, whisk together egg whites and white balsamic vinegar. Add into the dry mixture and mix at high speed with a hand-held mixer until just combined, about 15 seconds. Gradually add in hot water and mix quickly at medium-high until just incorporated, about 20 seconds. Do not over mix the ingredients or the dough will become gummy.

Shape the mixture into a loaf and place into the prepared loaf pan. Bake for about 80 minutes. Cool the bread in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy it with some homemade onion marmalade.

This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

200 g Dried green peas, shelled

2 Shallots, chopped

2 clove Garlic, minced

1 bunch Flat leaf parsley

1 bunch Mint leaves

1 tsp Coriander powder

1 tsp Cumin powder

1/2 tsp Turmeric powder

1 tsp Chilli powder

Sea salt to taste

1 tsp Baking soda

1-2 tbsp Coconut oil, melted

Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce.

This easy and tasty summer salad is simple to make and ready in just 15 minutes. It is bright and colourful, and bursting with flavour thanks to fig balsamic vinegar syrup and flaxseed oil. The toasted pine nuts add an extra special touch to this vibrant cherry tomato salad, that you can make all year round, but tastes the best when tomatoes are at their peak in summer.

2-3 tbsp Pine nuts, toasted

50 g Arugula salad

400 g Cherry tomato medley, halved

100 g Blueberries

1 tbsp Flaxseed oil

1 tbsp Fig balsamic vinegar syrup

Handful of basil leaves

Sea salt and black pepper

Spread the pine nuts on a baking sheet and bake at 180C/350F, stirring occasionally, until golden-brown, 5 to 10 minutes. You can also do this in a skillet. Just put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden, about 3 minutes.

Arrange the arugula leaves on a serving platter. Place the halved cherry tomatoes and blueberries on top. Drizzle with flaxseed oil and fig balsamic syrup. Sprinkle with toasted pine nuts and basil leaves.

This apricot sauce recipe, mildly sweet with enough heat, is made with fresh apricots and pickled jalapenos. It is very simple to make and the sauce gets its complexity and unique depth of flavour from the use of cloves, allspice, juniper berries and mace. Great with grilled and barbecued meats, on sandwiches and in vinaigrette.

350 g Apricots, pitted and coarsely chopped

100 g Pickled Jalapeno

100 ml Apple cider vinegar

200 ml Apple juice

50 g Coconut sugar

5 pc Cloves

1 tsp Allspice berries

1 tsp Juniper berries

15 g Sea salt

1 tbsp Mace powder

Wash, pit and coarsely chop the apricots. Place chopped apricots, pickled jalapeno, apple cider vinegar, apple juice and coconut sugar in a medium saucepan. Bring the mixture to a boil. Cook, uncovered, over moderate heat for about 25 minutes.

Use a mortar and pestle to crush the cloves, allspice, juniper berries and salt. Mix in mace powder. Add the spice mixture to the apricots and cook for 5 minutes.

Use a stick blender to puree the mixture. Bring the sauce again to a boil. Transfer the sauce to bottles or small jars. Cool completely and store in the refrigerator for up to 1 month.

Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.

800 g Homemade apricot halves in honey syrup, drained

40 g Almonds, chopped

250 g Einkorn berries, ground into flour

2 tsp Baking powder

1 tsp Baking soda

175 g Butter, softened

100 g Coconut sugar

2 tsp Fresh lemon thyme leaves

2 tsp Vanilla extract

2 Large eggs, at room-temperature

200 ml Kefir

Maple syrup to serve

Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.

Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.

Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour.
Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup.

Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.

Chocolate Hazelnut Crust

Raspberry Mascarpone Filling

150 g Spelt flour

50 g Hazelnut meal

2 tbsp Dutch-processed cocoa powder

50 g Erythritol granules

125 g Butter, chilled and chopped

Pinch of salt

2 tbsp Iced water

200 g Raspberries, fresh or frozen

180 g Mascarpone

100 g Sour cream

2 tbsp Erythritol granules

50 g White chocolate, melted

5 g Gelatine granules

30 ml Water

Fresh berries for garnishing

Grated white chocolate for garnishing

Mint leaves for garnishing

To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.

Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.

Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.

Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.

Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.

Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.

Start your day the healthy way with these refined sugar-free banana and poppy muffins which you can freeze and defrost when needed.
Erythritol looks like sugar and tastes like sugar. It is 70% as sweet as sugar, yet it is virtually non-caloric, does not affect blood sugar, and does not cause tooth decay. Coconut flour, made from ground dried, defatted coconut meat, is high in fiber and low in sugar and digestible carbohydrates.

2 Very ripe bananas

100 g Erythritol granules

50 g Coconut oil, melted

150 ml Kefir, room-temperature

150 g Spelt pastry flour

40 g Coconut flour

5 g Baking powder

5 g Baking soda

1/3 tsp Salt

1/2 tsp Cinnamon powder

30 g Poppy

Walnut halves

Preheat the oven to 190C/375F. Grease 6 maxi muffin cups and set aside.

Mash the bananas and erythritol until smooth. Add in coconut oil and kefir. Stir until well combined.

Whisk together the spelt, coconut flour, baking powder, baking soda, salt and cinnamon. Add the banana mixture into the dry mixture until just incorporated. Now fold in poppy.

Divide the batter into the muffin cups and top with walnut halves. Bake in the hot oven for about 25-28 minutes until nicely golden brown and cooked when tested.

Kaniwa pairs perfectly with white asparagus and pomegranate seeds for this deliciously nutty and light salad that is great for spring and summer! Kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

Salad

Vinaigrette

150 g Kaniwa

750 g White asparagus, trimmed and cut into 3 pieces

100 g Lamb’s lettuce (aka mâche or corn salad)

1 Pomegranate, deseeded

30 ml White balsamic vinegar

60 ml Olive oil

1/2 tbsp Maple syrup

1 tbsp Dijon mustard

1 clove Garlic, minced

Sea salt and freshly ground black pepper

Combine all the ingredients for the dressing in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 10 seconds. Refrigerate while you prepare the salad.

Fill a medium saucepan with 300 ml water and add in kaniwa. Bring it to a boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and kaniwa is al dente.

Trim the woody ends off and gently peel the outer skin of the asparagus stalks off with a vegetable peeler. Cut into 3 pieces. Bring a large skillet of water to a gentle boil. Add some salt. Blanch the white asparagus until tender but still crisp, about 5-8 minutes. Plunge into a bowl of iced water to stop them cooking. Remove and drain well.

In a large bowl, toss together the kaniwa, white asparagus and pomegranate seeds with the prepared vinaigrette until coated. Divide the lamb's lettuce into 2 serving plates. Spoon the white asparagus salad over and serve.

A mildly sweet streusel topping with hazelnut meal adds a sweet crunch and extra flavour to this plum muffin. It is quick and easy to toss together and a winner for an afternoon coffee or tea break. If you like, dress up these muffins with a drizzle of a sweet glaze, like basic powdered sugar icing or white chocolate glaze for extra richness and sweetness.

Streusel

Muffin Batter

80 g Einkorn flour

40 g Hazelnut meal

15 g Coconut sugar

50 g Butter, chilled and cubed

170 g Butter, softened

50 g Coconut sugar

2 Eggs, medium

1 tsp Vanilla powder

250 g Einkorn flour

3/4 tsp Baking soda

250 ml Kefir

350 g Plums, stoned and diced

Preheat oven to 180C/350F. Line a 12-cup muffin pan or ramekins with paper liners.

Combine all the ingredients for the streusel in a bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Set aside while you make the muffin batter.

Cream the softened butter and coconut sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla powder.
Whisk together the einkorn flour and baking soda. Add half of the flour mixture to the butter mixture and fold until just incorporated, then add in kefir and finally the rest of the flour mixture. Fold until well combined. It is very important not to overmix the batter or muffins won't be tender and soft.

Spoon the mixture into the muffin cups and top with a few pieces of diced plums. Sprinkle the crumble topping over the plums. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool slightly.

This is an incredibly easy and tasty way to prepare one of my favorite spring vegetables — asparagus! You can pair this delicate ribboned asparagus apricot salad with some homemade bread for a light and delicious lunch.Feel free to substitute white asparagus for green one.

Salad

Dressing

400 g White asparagus, trimmed

100 g Green asparagus, trimmed

1 Carrot, peeled

3 Fresh apricots, cut into wedges

1/2 tsp Black cumin seeds

Pistachios, optional

3 tbsp Extra-virgin olive oil

2 tbsp Freshly squeezed lemon juice

2 tsp Maple syrup

1 Shallot, minced

Sea salt and freshly ground black pepper

Snap off the tough ends of the asparagus. Using a vegetable peeler to slice the asparagus and carrot lengthways into thin ribbons. Place all the ribbons in a large serving bowl.

Place the dressing ingredients in a blender and blitz until creamy. Dress and toss the salad ribbons and apricot wedges so it's evenly coated.

Divide the salad into two salad plates or bowls. Sprinkle the black cumin seeds and pistachios, if using, over the salad. Serve immediately.

Soft, tender and delicate, enriched with both egg and butter, this braided beetroot bread topped with black sesame seeds is so easy and fun to make and perfect for breakfast or brunch. It's fantastic to enjoy with soup, salad, fruit spread or simple with butter.

500 g Spelt bread flour

220 ml Beet juice, lukewarm

1 Egg, room-temperature

8 g Salt

15 g Fresh yeast, crumbled

30 g Coconut sugar

100 g Unsalted butter, room-temperature

1 Small egg, beaten

2 tsp Black sesame seeds for topping

Place everything except the butter in the bowl of an electric mixer fitted with a dough hook. Stir on low speed until everything comes together. Now turn up the speed, and cut in butter and knead until you have a soft, elastic dough, about 10 minutes.

Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.

Place 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled.

Preheat the oven to 180C/350F. Brush the loaves with egg and sprinkle with black sesame seeds. Bake for 25-30 minutes. Cool on a wire rack, then serve with butter, if desired.

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious vegan springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

Salad

Flaxseed Oil Dressing

1/2 head Lollo bionda / leaf lettuce, chopped

150 g Chickpeas, cooked and drained

10 Strawberries, trimmed and halved

50 g Blueberries

50 g Raspberries

12 White asparagus tips

A handful pine nuts, dry toasted

Basil

60 ml Flaxseed oil

Freshly pressed juice of 1 lemon

1 tbsp Maple syrup

1 clove Garlic, minced

1/2 tsp Dijon mustard

Tri-colour peppercorns, freshly milled

Sea salt

Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.

Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.

Drizzle enough of the dressing over and gently toss to combine. Serve!

Make everything in one sheet pan, easy clean-up, ready in 15 minutes and perfect for a light, gluten-free dinner. Serve with some garlic rice or roasted potatoes if you are not carb-conscious.

700 g Green asparagus, trimmed

2 tsp Olive oil

1-inch Ginger root, peeled and sliced

Salt and pepper

2x150 g Salmon steak

Preheat oven to 200C/400F. Line a baking tray with foil or baking paper. Brush the fish with 1/2 teaspoon of olive oil and season with salt and pepper. Toss the trimmed asparagus with the rest of olive oil and ginger slices. Season with salt and pepper.

Place salmon and asparagus on the prepared baking tray and roast in preheated oven for 15 minutes or until the the salmon flakes easily when tested with a fork and the asparagus is tender.
Divide asparagus and fish between two serving plates. Garnish, if desired, with fresh herbs and preserved green peppercorns and serve immediately!

Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

Dry Ingredients

Wet Ingredients

200 g Einkorn berries, ground into flour

50 g Walnuts, ground into flour

2 tsp Baking soda

1/2 tsp Cinnamon powder

1 tsp Ginger powder

Large pinch of sea salt

50 g Walnut halves for topping

3 Medium eggs, at room-temperature

250 g Date paste

60 g Kefir

60 g Flaxseed oil

20 g Roasted sesame seed oil

1 tbsp Maple syrup

Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.

In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.

Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.